Chocolate Raspberry Pie Recipe

After tasting this pie at my sister-in-law's house, I had to have the recipe. I love the chocolate and raspberry layers separated by a dreamy cream layer. It's a joy to serve this standout treat! —Ruth Bartel, Morris, Manitoba

Directions

In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a large bowl, beat the cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.

Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.Yield: 6-8 servings.

Originally published as Chocolate Raspberry Pie in Taste of Home
June/July 1998, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Raspberry Pie

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shannondobos User ID: 5115022249407

Reviewed Jun. 14, 2016

"My family really enjoyed this dessert! I like that it uses real whipped cream and not whipped topping. I tend to agree with the reviewers that say the chocolate layer cracks too much and makes it difficult to cut, even with a hot knife. I think a few drizzles of chocolate while serving would help improve this, OR, try a chocolate graham crust as another reviewer suggested. Regardless, it's delicious as is if presentation isn't a big factor!"

"What a HIT this pie was for my picky family!! They LOVE it. So now when I make it I make 2"

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Louie1952 User ID: 7971161231155

Reviewed Aug. 13, 2015

"outstanding"

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Cookemountain User ID: 8164158228242

Reviewed Jun. 20, 2015

"The chocolate layer on top is hard, so by the time we cut through it, to eat it, with our forks, we both flattened the cream and made a mess of the pie. A hot knife is excellent for cutting and serving, but you still have to eat it without ruining it. Chocolate on the bottom is the only answer. The raspberry layer made us both cringe it was so tart. Two extra tablespoons of sugar might be enough to fix that. The cream layer was delicious. For me, this recipe is only a beginning. It has definite problems to overcome."

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homemadewithlove User ID: 4311884219138

Reviewed Jan. 29, 2015

"Lovely and delicious! Made for an office party and everyone raved about it! The pie cutter under hot water is a great tip as a regular knife breaks and ruins the look of the chocolate on the slices."

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smoska User ID: 8171661215396

Reviewed Dec. 20, 2014

"My daughter made this and it has become the family favorite."

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aramanthe User ID: 785200228492

Reviewed Oct. 7, 2014

"Beautiful pie, easy to make and really delicious ! Made it for a special dinner desert, and everyone raved. Do as earlier suggested, and hold pie cutter under hot water for a minute. Slides right through the pie and makes perfect slices. Thanks for this tip !"

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melbadam User ID: 577763817402

Reviewed Sep. 13, 2014

"My family loved this recipe. I did put the chocolate layer on the bottom and the raspberries on top, with a little whipped cream on top of the raspberries. It looked elegant and tasted even better."

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teachna User ID: 550052823489

Reviewed Sep. 13, 2014

"I didn't alter the recipe at all and it was wonderful. A great balance of the raspberries and chocolate."